Lemon Dessert (aka lemon lush)
Ingredients:
For the Crust:
1 cup butter, softened but not to room temperature
2 cups flour
1/4 cup sugar
1/2 cup pecans, chopped in small pieces
For the Cream Cheese Layer:
2 (8oz) packages Philadelphia cream cheese
1 cup powdered sugar
For the Pudding Layer and Topping:
2 small packages Jell-O instant lemon pudding mix
3 cups cold milk
3 – 4 drops lemon extract or 1 tbsp lemon juice – optional
1 (16oz) container Cool Whip, almost totally thawed
Lemon zest, to garnish (optional)
Instructions:
-Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together.
-Press into a 9×13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
-Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
-In another mixing bowl, whisk together pudding mix and milk.
-Then whisk in the lemon extract or lemon juice if using. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 4 – 6 hours. May be refrigerated overnight.
-When ready to serve, spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you want them) and garnish with fresh lemon zest.
